0:00:03 > 0:00:06It's the national finals of Great British Menu.
0:00:06 > 0:00:07I don't think you get
0:00:07 > 0:00:10anywhere in this competition without taking risks.
0:00:10 > 0:00:13Eight regional champions are battling it out.
0:00:14 > 0:00:16Coming up in one minute.
0:00:16 > 0:00:19For a chance to cook at a banquet celebrating 100 years
0:00:19 > 0:00:21of the Women's Institute.
0:00:21 > 0:00:23I want to take it to the next level
0:00:23 > 0:00:25and I want to take it to the banquet.
0:00:25 > 0:00:28The chefs must honour the custodians of flawless home cooking
0:00:28 > 0:00:32with exemplary 21st century dishes.
0:00:32 > 0:00:33We need to be hitting those tens now.
0:00:33 > 0:00:36This is perfection. This is what we've been looking for.
0:00:36 > 0:00:40And this year the judges' shortlist for each dish no longer has
0:00:40 > 0:00:42three guaranteed places.
0:00:42 > 0:00:44We used to just choose the three best dishes.
0:00:44 > 0:00:48This year, we are only choosing them if they are perfect.
0:00:48 > 0:00:51Yesterday's fish course saw Michael O'Hare...
0:00:51 > 0:00:52That's epic.
0:00:52 > 0:00:54..Matt Worswick...
0:00:54 > 0:00:56That lobster is full of flavour.
0:00:56 > 0:00:57..and Jak O'Donnell...
0:00:57 > 0:00:58I think it's got to be a ten.
0:00:58 > 0:01:00..top the leaderboard.
0:01:00 > 0:01:01Well done.
0:01:01 > 0:01:06As starter winners Josh Eggleton and Richard Bainbridge fell from grace.
0:01:06 > 0:01:07THEY LAUGH
0:01:07 > 0:01:09Big guns.
0:01:10 > 0:01:12Today, it's the main course.
0:01:14 > 0:01:17Judges Matthew Fort, Prue Leith
0:01:17 > 0:01:20and Oliver Peyton are in search of impeccable cooking.
0:01:20 > 0:01:23All the chefs will want to be on the main course leaderboard
0:01:23 > 0:01:26because it is the centrepiece of the banquet.
0:01:26 > 0:01:31With just two chances left to make the shortlist, competition is fierce.
0:01:31 > 0:01:32I've been saving myself for today
0:01:32 > 0:01:35so you might as well stop cooking now, to be honest.
0:01:35 > 0:01:36Bring your game on.
0:01:36 > 0:01:38All the chefs are out for glory.
0:01:38 > 0:01:42- You relieved?- Yes, it was a bit of a push, that was.
0:01:42 > 0:01:46As only the finest dishes can reach the banquet.
0:01:46 > 0:01:48I think it's a very, very smart piece of cooking.
0:01:48 > 0:01:50The flavour from the sauce is top drawer.
0:01:50 > 0:01:53I don't think there is anything that hits a WI brief more than that.
0:01:53 > 0:01:55THEY LAUGH
0:02:06 > 0:02:10The chefs need to impress the judges today with outstanding
0:02:10 > 0:02:12main courses worthy of the WI.
0:02:13 > 0:02:16Well, we certainly have some great fish courses to choose from.
0:02:16 > 0:02:19But there are still three chefs not on that board
0:02:19 > 0:02:22and they are going to be extremely anxious right now.
0:02:22 > 0:02:26And they are Ben Arnold, Adam Bannister and Matt Gillan.
0:02:26 > 0:02:29What's going on, guys? We haven't made it to that shortlist yet.
0:02:29 > 0:02:31I was up there last night on the chef's shortlist.
0:02:31 > 0:02:34Couldn't wait to get into that chamber and then, you know,
0:02:34 > 0:02:35shock, couldn't believe it.
0:02:35 > 0:02:38Yeah, I feel like I've got a bit of catching up to do.
0:02:38 > 0:02:39We've got to get our heads down.
0:02:39 > 0:02:42All the chefs will want to be on the main course leaderboard
0:02:42 > 0:02:44because it is the centrepiece of the banquet.
0:02:44 > 0:02:48Two chefs in the running to cook their starters at the banquet
0:02:48 > 0:02:51are Richard Bainbridge and Josh Eggleton.
0:02:51 > 0:02:53- Morning.- Morning.- Morning, mate. - Morning, guys.
0:02:53 > 0:02:54How are you feeling today?
0:02:54 > 0:02:56Starter was a good day and then yesterday,
0:02:56 > 0:02:59straight back down to the bottom. So it's not great, is it, Rich?
0:02:59 > 0:03:03To go from the highs of being on that leaderboard and then the lows,
0:03:03 > 0:03:06it makes you feel sick. I want to get back to where I was.
0:03:06 > 0:03:10If they want to win, they have to cook perfectly.
0:03:10 > 0:03:14The three chefs whose fish courses are in contention for the final
0:03:14 > 0:03:18menu are Michael O'Hare, Matt Worswick and Jak O'Donnell.
0:03:18 > 0:03:20Guys, you must be over the moon.
0:03:20 > 0:03:22Yeah, super happy to be on the shortlist from the judges.
0:03:22 > 0:03:25I'm just delighted to get my chance at the banquet.
0:03:25 > 0:03:27I feel amazing. It's what I came here to do.
0:03:27 > 0:03:29Try and get all the way for my fish course.
0:03:29 > 0:03:32Are you now taking the foot off the pedal, is that what you're saying?
0:03:32 > 0:03:35Not really. I want to do it again. I don't want to be last or anything.
0:03:35 > 0:03:37- Right, OK. - LAUGHTER
0:03:39 > 0:03:43Here to help choose the main course for the banquet is guest judge
0:03:43 > 0:03:46Felicity Cloake - an award-winning food writer
0:03:46 > 0:03:50and advocate of the WI's foolproof recipes.
0:03:50 > 0:03:52Felicity. Hello.
0:03:52 > 0:03:54- And welcome back to the judges' chamber.- Thank you.
0:03:54 > 0:03:58Felicity helped the judges put Northern Ireland's Ben Arnold
0:03:58 > 0:03:59through to the finals.
0:03:59 > 0:04:01Felicity, today is a main course day. Are you hungry?
0:04:01 > 0:04:04I have come with a healthy appetite, I can tell you.
0:04:04 > 0:04:07Do you know what was interesting yesterday on the fish courses?
0:04:07 > 0:04:08We really did have, I think,
0:04:08 > 0:04:12one of the best days we've ever had on the Great British Menu.
0:04:12 > 0:04:14The quality of the cooking was outstanding.
0:04:14 > 0:04:17And if it comes anywhere near as good as it was yesterday,
0:04:17 > 0:04:18it's going to be amazing.
0:04:18 > 0:04:22There is a great pressure, I think, when the WI comes into play.
0:04:22 > 0:04:26WI is an absolute treasure trove of really great, flawless recipes.
0:04:26 > 0:04:29- It really is a very tough crowd to please.- Yes.
0:04:29 > 0:04:32Felicity, how would you like to be in that kitchen?
0:04:32 > 0:04:33I think it's a terrifying prospect.
0:04:33 > 0:04:36There is a lot of pressure on those guys today.
0:04:36 > 0:04:39I'd much rather be sitting here in judgment than out there trying
0:04:39 > 0:04:41to get onto the shortlist.
0:04:45 > 0:04:48First into the kitchen are the North East's Michael O'Hare,
0:04:48 > 0:04:53the North West's Matt Worswick, and Josh Eggleton for the South West.
0:04:53 > 0:04:56They are all in contention for the final banquet menu
0:04:56 > 0:04:59but the pressure is on to maintain that high standard.
0:04:59 > 0:05:00Good luck.
0:05:03 > 0:05:05Do you think we can do it again today?
0:05:05 > 0:05:08I'm certainly hoping to. I'm confident with the dish.
0:05:08 > 0:05:10I think it is a great dish.
0:05:10 > 0:05:12Michael O'Hare is first to cook.
0:05:12 > 0:05:15Yesterday he wowed both his fellow chefs
0:05:15 > 0:05:18and the judges with a modern and artistic fish course.
0:05:18 > 0:05:22He is hoping to repeat that today with another unconventional dish.
0:05:23 > 0:05:25So then, Michael, what is it called?
0:05:25 > 0:05:28My Mother Is Single And Looking For A Well Dressed Man.
0:05:28 > 0:05:30It's a kind of play on a Sunday roast.
0:05:30 > 0:05:33But I thought I'd use the competition as an opportunity to
0:05:33 > 0:05:36- get my mum fixed up. - THEY LAUGH
0:05:36 > 0:05:39Yeah, I'm really excited to see what Michael is going to do today.
0:05:39 > 0:05:42He always does something different and exciting.
0:05:42 > 0:05:44So, you know, that's going to be fun to see.
0:05:45 > 0:05:48Michael's dish is a floral tribute to his mum
0:05:48 > 0:05:52of pork connective tissue with pork crackling, clamped vegetables,
0:05:52 > 0:05:56salt-baked potatoes and a garlic almond sauce.
0:05:56 > 0:05:58What sort of presentation do we expect to see today?
0:05:58 > 0:06:01- Not quite as Gothic as yesterday. - No?
0:06:01 > 0:06:03- Today I am the flower child, you know?- You know.
0:06:05 > 0:06:08Yesterday was a great day for me. Shortlisted finally from the judges.
0:06:08 > 0:06:11Today is another opportunity to get on that shortlist with my main
0:06:11 > 0:06:13course. This dish has a personal connection with me.
0:06:13 > 0:06:16Based on my mother. I really want to get in there and cook this dish well
0:06:16 > 0:06:17and get a high score.
0:06:17 > 0:06:21Well, Felicity, Michael O'Hare, the first chef up today,
0:06:21 > 0:06:25is a complete one-off. His food is 100% original.
0:06:25 > 0:06:28I'm dying to see what you think of it.
0:06:28 > 0:06:29She's a florist.
0:06:29 > 0:06:32My family's had a business for, like, four generations.
0:06:32 > 0:06:36But being the only child and being a chef, I can't take it over.
0:06:36 > 0:06:38So that ends, you know, with me.
0:06:38 > 0:06:42So this is kind of me giving back to her, if you like.
0:06:42 > 0:06:45It's called My Mother Is Single And Looking For A Well Dressed Man.
0:06:45 > 0:06:47That is taking the brief
0:06:47 > 0:06:50and interpreting it in the most liberal way possible.
0:06:50 > 0:06:52That's my mum there.
0:06:52 > 0:06:53The one on the left or the right?
0:06:53 > 0:06:54THEY LAUGH
0:06:54 > 0:06:56I mean, she is a very good looking, Michael.
0:06:56 > 0:06:59I'm sure it wouldn't take very long to get her hooked up,
0:06:59 > 0:07:00to be honest with you.
0:07:00 > 0:07:04- If you get to the banquet, are you going to invite her?- 100%.
0:07:04 > 0:07:05That'll be nice.
0:07:05 > 0:07:08This dish contains connective tissue.
0:07:08 > 0:07:11It doesn't sound very attractive, admittedly. Could do with a rebrand.
0:07:11 > 0:07:14But it's always so delicious. And also, it's thrifty.
0:07:14 > 0:07:17It's a cheap cut that we ought to be using more.
0:07:17 > 0:07:18It's very WI, I would say.
0:07:19 > 0:07:22Each element of Michael's dish must be executed to
0:07:22 > 0:07:24perfection at the last minute.
0:07:26 > 0:07:29Michael. We had to come over and see another one.
0:07:30 > 0:07:34He starts by freeze-drying flowers for his floral presentation
0:07:34 > 0:07:35with liquid nitrogen.
0:07:35 > 0:07:38And it has caught the eye of his rivals,
0:07:38 > 0:07:41especially Scottish champion Jak.
0:07:41 > 0:07:45Compared to how black yesterday was, I mean, this is vibrant
0:07:45 > 0:07:46and smiley and happy.
0:07:46 > 0:07:49Yeah, this is all produce from the north-east of England.
0:07:49 > 0:07:51From the countryside.
0:07:51 > 0:07:54My fish dish was all the kind of coastline and industry.
0:07:54 > 0:07:57This is the beauty of North Yorkshire. It's a lot prettier.
0:07:58 > 0:08:01Michael splashes his serving platters with almond
0:08:01 > 0:08:05and garlic sauce then scatters with beetroot powder.
0:08:07 > 0:08:08Next, puffed pork skin
0:08:08 > 0:08:13and purple salt-baked potatoes topped with anchovies and lardo.
0:08:13 > 0:08:15Imagine that for a banquet.
0:08:17 > 0:08:20Michael garnishes with crispy kale, clamped golden beetroot
0:08:20 > 0:08:23and clamped carrot.
0:08:23 > 0:08:24What time are you up? Half past?
0:08:27 > 0:08:30That was the first time we've seen your face of slight panic.
0:08:31 > 0:08:34Finally, he slices his pork.
0:08:34 > 0:08:36- Is that how you wanted it? - Yeah, bang on.
0:08:36 > 0:08:39And his main course is complete.
0:08:39 > 0:08:43- Well done, buddy.- Cheers.- Well done. - It looks great.- Cheers, thanks.
0:08:46 > 0:08:47- Are you happy with it? - Yeah, buzzing.
0:08:47 > 0:08:50- First dish up. That looked brilliant.- Thank you.
0:08:50 > 0:08:51Desperate to taste it now.
0:08:51 > 0:08:55I can't wait to hear when your mum finds out what the name is.
0:08:55 > 0:08:56- Does she know yet?- No.
0:08:59 > 0:09:02I'm sure she would be happy with the dish.
0:09:02 > 0:09:05- I'm not sure about the name. - THEY LAUGH
0:09:05 > 0:09:08Michael is clearly a student of Jackson Pollock.
0:09:08 > 0:09:10I have to say, it's very striking looking.
0:09:10 > 0:09:12I'm not entirely sure I want to eat it.
0:09:12 > 0:09:15It's certainly colourful, isn't it?
0:09:15 > 0:09:19The flavours are terrific. The pork is great. The sauce is great.
0:09:19 > 0:09:21I love the purple potato.
0:09:21 > 0:09:24This is not what I think of when I think of crackling.
0:09:24 > 0:09:27It just needs a bit more seasoning. But delicious pork.
0:09:27 > 0:09:28Really delicious pork.
0:09:28 > 0:09:31I think the pork, for being described as connective tissue
0:09:31 > 0:09:34and a throwaway cut, is exceptionally tasty
0:09:34 > 0:09:37and a lot more tender than you would have thought.
0:09:37 > 0:09:40It's a long time since I've eaten a bit of pork which had
0:09:40 > 0:09:43so much flavour to it. I think it is absolutely delicious.
0:09:43 > 0:09:46I think it's got an extraordinary play of textures.
0:09:46 > 0:09:47One thing I really enjoyed,
0:09:47 > 0:09:50the purple potatoes with the anchovy and the lardo on top of that.
0:09:50 > 0:09:54I don't think it is quite as pretty as it was last time.
0:09:54 > 0:09:57All the colour mixed with the pallid pork flowers,
0:09:57 > 0:10:00it takes away from the focus of what otherwise are some really,
0:10:00 > 0:10:02really, really good ingredients.
0:10:02 > 0:10:05This isn't Michael's strongest dish. It just doesn't have that same
0:10:05 > 0:10:08wow that he did with his fish course.
0:10:08 > 0:10:10There is just too much happening.
0:10:10 > 0:10:12And you know what, that's what I said the last time
0:10:12 > 0:10:14- and I still feel the same.- Mm.
0:10:15 > 0:10:18As ever, the chefs will score each other's dishes,
0:10:18 > 0:10:20creating their own shortlist.
0:10:20 > 0:10:23Their scores will be averaged and combined with the judges' to help
0:10:23 > 0:10:27determine the dishes in contention for the final banquet menu.
0:10:27 > 0:10:30For me, it's a seven. Absolutely delicious.
0:10:30 > 0:10:32I don't think it's suitable for the banquet.
0:10:33 > 0:10:34It will divide people
0:10:34 > 0:10:37and I think that people will hate it or people will love it.
0:10:37 > 0:10:40I'm around seven or eight on this. Possibly an eight.
0:10:40 > 0:10:42But more likely a seven.
0:10:42 > 0:10:45A few peaks in the dish, some highs and I think a few lows.
0:10:45 > 0:10:47For me, I would score this an eight.
0:10:53 > 0:10:55Next up, Josh Eggleton.
0:10:55 > 0:10:57It's his first time in the national finals
0:10:57 > 0:11:00and he has made the shortlist with his brand-new starter.
0:11:00 > 0:11:04But was nearly bottom of the leaderboard for his fish course.
0:11:04 > 0:11:07Judging from the food yesterday, the competition has moved up a gear.
0:11:07 > 0:11:10Three people went through to the shortlist, there was
0:11:10 > 0:11:11some real high-standard cooking.
0:11:11 > 0:11:13I've had to make a few tweaks to my main course.
0:11:13 > 0:11:16The first day it paid off, the second day it didn't.
0:11:16 > 0:11:19So today, I've got to be honest, I'm not completely confident.
0:11:19 > 0:11:22Josh is hoping to get back on the shortlist with his
0:11:22 > 0:11:26Round The Table With Your 5-A-Day which was inspired by visits
0:11:26 > 0:11:28to his nan's house as a child.
0:11:28 > 0:11:30In the regionals,
0:11:30 > 0:11:33it was criticised for being too much like a Sunday lunch.
0:11:33 > 0:11:37Josh is still cooking shepherd's pie but he has refined his vegetable
0:11:37 > 0:11:41side dishes and replace his original mutton rack with a saddle.
0:11:42 > 0:11:44I've changed quite a few things, you know.
0:11:44 > 0:11:46So I don't know how I'm going to do, you know?
0:11:46 > 0:11:48You are doing lamb as well?
0:11:48 > 0:11:49Yes, I am.
0:11:49 > 0:11:52I think mine and Josh's dishes are going to be very similar today.
0:11:52 > 0:11:56I'm also stuffing mine, roasting it. But obviously it's all in the taste.
0:11:58 > 0:12:00Josh Eggleton is a bit of a hero down in the south-west.
0:12:00 > 0:12:02He has won a Michelin star for his cooking there
0:12:02 > 0:12:04so he is a really talented fellow.
0:12:04 > 0:12:07I think our main complaint about this dish is it's very conventional.
0:12:07 > 0:12:10When we got it onto the plate, it looked exactly like Sunday lunch.
0:12:10 > 0:12:14I gave this a big score the last time simply because Josh can cook.
0:12:14 > 0:12:16It just need that little bit of magic.
0:12:16 > 0:12:18And I know that he's got that perfection in him.
0:12:18 > 0:12:21It was, you might say, harking back to the old WI.
0:12:21 > 0:12:24And I sort of like to lean towards the new WI.
0:12:24 > 0:12:27It sounds very simple but classic.
0:12:27 > 0:12:30And with something like a shepherd's pie, you've got to get it right.
0:12:30 > 0:12:31There is nothing to hide behind.
0:12:31 > 0:12:34But if you're going to serve it at a banquet you have to do
0:12:34 > 0:12:35something extra as well.
0:12:37 > 0:12:41Josh brings out his shepherd's pies and pan-fries his kidneys.
0:12:41 > 0:12:44Finishing them in a devilled sauce.
0:12:44 > 0:12:46He starts his plate with curried swede.
0:12:46 > 0:12:49I did bashed swede before so I've just changed it to a puree cos
0:12:49 > 0:12:52they said they wanted it a bit more refined.
0:12:53 > 0:12:55Next, another new addition.
0:12:55 > 0:12:58Barbecued broccoli stalks and florets.
0:12:59 > 0:13:02Josh adds slices of stuffed mutton saddle
0:13:02 > 0:13:04and garnishes with dried broccoli.
0:13:04 > 0:13:07His presentation is complete with jars of his new apple
0:13:07 > 0:13:09and rosemary chutney,
0:13:09 > 0:13:15jugs of lamb sauce, shepherd's pies and mini versions of his nan's table.
0:13:18 > 0:13:20- Well done, man.- Thank you very much.
0:13:20 > 0:13:21- Well done.- Cheers, mate.
0:13:25 > 0:13:27Happy with it?
0:13:27 > 0:13:29Yeah, it's the best I can do today.
0:13:29 > 0:13:31Probably not the best I could do in my life but you know.
0:13:31 > 0:13:33LAUGHTER
0:13:35 > 0:13:37- It looks different.- It does.
0:13:37 > 0:13:38It looks very elegant.
0:13:40 > 0:13:44I think the shepherd's pie is outstandingly good.
0:13:44 > 0:13:46So often when you get a fancy shepherd's pie
0:13:46 > 0:13:49it's got lots of sort of garlic and wine in it.
0:13:49 > 0:13:51With this, the meat comes through. It's at the fore.
0:13:51 > 0:13:53It's really excellent cooking.
0:13:53 > 0:13:55I think the mutton is absolutely amazing.
0:13:55 > 0:13:57- Very, very tasty piece of meat. - Yeah.
0:13:57 > 0:13:59This is broccoli three ways, isn't it?
0:13:59 > 0:14:02It's a good bit of stalk as well, which is a very thrifty. Very WI.
0:14:02 > 0:14:04- The broccoli stalk surprised me. - Yeah.
0:14:04 > 0:14:07I didn't think I was going to like it but I really love it.
0:14:07 > 0:14:10There is not one element not cooked perfectly.
0:14:10 > 0:14:15Family eating and social dining was a very big part of the WI. This is it.
0:14:15 > 0:14:18This is the kind of meal you would come together for.
0:14:18 > 0:14:20But what is this dish about? Is it about the shepherd's pie?
0:14:20 > 0:14:23Is it about the kidneys? Is it about that?
0:14:23 > 0:14:24There is no magic touch here.
0:14:24 > 0:14:27There is no kind of thing that makes you step back and say wow.
0:14:27 > 0:14:30You have to be bringing something else to the table.
0:14:30 > 0:14:34There needs to be an extra angle and I'm just missing that extra angle.
0:14:34 > 0:14:36You can see everyone having that warm feeling
0:14:36 > 0:14:38and I think that's what he was trying to pull across.
0:14:38 > 0:14:42The big question is - can you see it at the banquet?
0:14:42 > 0:14:45It definitely should be up there as a contender.
0:14:45 > 0:14:48I think it's faultless. It's faultless cooking.
0:14:48 > 0:14:51I love the parts. But I do not see the whole.
0:14:54 > 0:14:56I want to give it a big ten.
0:14:56 > 0:14:58I think they'll love it. Ten from me.
0:14:58 > 0:15:01I could put this through to my shortlist.
0:15:01 > 0:15:03I actually love this but I really hope,
0:15:03 > 0:15:05and know, that there is better to come.
0:15:07 > 0:15:09So, Jak, shortlisted yesterday for fish.
0:15:09 > 0:15:11I'm going to assume you are hoping for the same today.
0:15:11 > 0:15:14I think that the way all the guys in the kitchen
0:15:14 > 0:15:17and yourself are gunning for it today
0:15:17 > 0:15:19I'm really going to have to keep up.
0:15:19 > 0:15:20I'm second to last to plate up
0:15:20 > 0:15:23so it's going to need to be something pretty special.
0:15:26 > 0:15:28Newcomer Matt Worswick is next
0:15:28 > 0:15:31and still riding high after the fish course.
0:15:31 > 0:15:33Being shortlisted by the judges
0:15:33 > 0:15:36gives me an extra massive boost for today.
0:15:36 > 0:15:39I really like this dish. It means a lot to me.
0:15:39 > 0:15:42But the pressure of the Great British Menu kitchen, it's hard,
0:15:42 > 0:15:43it's really, really tense.
0:15:43 > 0:15:47So hopefully it will be OK and I will do some good food.
0:15:47 > 0:15:50As with his fish course, Matt's Shall I Be Mother?
0:15:50 > 0:15:54is another dish inspired by his grandmother, who was in the WI.
0:15:54 > 0:15:58It's Matt's take on her recipes for hotpot and roast lamb.
0:15:58 > 0:16:02And his fun presentation evokes the WI's rural roots.
0:16:04 > 0:16:07In his quest for perfection, Matt has refined
0:16:07 > 0:16:10the dish by serving his hotpots and vegetables individually.
0:16:12 > 0:16:16It was absolutely delicious last time. I gave it a nine I think.
0:16:16 > 0:16:18He is a really interesting chef.
0:16:18 > 0:16:20He really treats the ingredients so well.
0:16:20 > 0:16:23They are so clean and you can taste everything.
0:16:23 > 0:16:25He is a really quality chef.
0:16:25 > 0:16:31The quality of the lamb on this dish was absolutely spectacular.
0:16:31 > 0:16:34I don't know. If he'd called it the lamb stew with clunky vegetables
0:16:34 > 0:16:37it might have been fine. It did not look like Lancashire hotpot.
0:16:37 > 0:16:39It didn't taste like Lancashire hotpot.
0:16:39 > 0:16:41And it did not have a red cabbage.
0:16:44 > 0:16:46Determined to win over the judges again,
0:16:46 > 0:16:50Matt is focused on executing his dish perfectly.
0:16:50 > 0:16:54He starts with gravy steamed cauliflower, potatoes and carrots.
0:16:54 > 0:16:58Followed by roasted baby red onions, garlic and broccoli.
0:16:58 > 0:17:02Then Matt ropes in Josh to help with his hotpots.
0:17:02 > 0:17:04- Hotpots back in?- Lids off, yeah.
0:17:04 > 0:17:05Off?
0:17:05 > 0:17:08Put them on when they come out.
0:17:08 > 0:17:10Hotpots are in, Chef.
0:17:10 > 0:17:14He slices his rolled best end of lamb stuffed with minced lamb's liver,
0:17:14 > 0:17:17kidney and shoulder, dried apricots and spinach.
0:17:17 > 0:17:19Do you need a hand or anything?
0:17:19 > 0:17:22- I just need the props if you can go and get them please.- No worries.
0:17:23 > 0:17:24Hotpots up, please.
0:17:26 > 0:17:28- It looks great. - It looks amazing, Matt.
0:17:28 > 0:17:32Finally, Matt deserves his gravy in his late grandmother's teapot.
0:17:32 > 0:17:35And presents everything in his rural scene.
0:17:35 > 0:17:38Complete with broccoli trees and cauliflower sheep.
0:17:38 > 0:17:41Nobody else has got any cauliflower sheep, have they?
0:17:41 > 0:17:43- Fantastic.- Brilliant.
0:17:43 > 0:17:46- Well done, mate. That's great. - Thank you very much.
0:17:46 > 0:17:48Sheep facing the judges please.
0:17:48 > 0:17:49HE CHUCKLES
0:17:49 > 0:17:51Cauliflower sheep.
0:17:54 > 0:17:56How are you feeling, Matt, after that?
0:17:56 > 0:17:57I think it's all right.
0:18:00 > 0:18:01It looks better than all right.
0:18:01 > 0:18:04I think... It was a lot of hard work so hopefully they like it.
0:18:08 > 0:18:12- Hope you're not feeling sheepish about it.- Eh!
0:18:12 > 0:18:14- LAUGHTER - Oh!
0:18:14 > 0:18:16It's Old McDonald's farm.
0:18:16 > 0:18:18I'd forgotten how lovely this is.
0:18:18 > 0:18:22Spectacular. That makes me very happy just looking at it.
0:18:22 > 0:18:26I think that's the best-looking dish that's been put up today.
0:18:26 > 0:18:28It's just very clever.
0:18:28 > 0:18:29It's a very fine looking hotpot.
0:18:29 > 0:18:33There is still no red pickled cabbage.
0:18:33 > 0:18:36I'm sure the WI members are well equipped to bring their own
0:18:36 > 0:18:39- pickled cabbage.- Do you always travel with pickled cabbage in
0:18:39 > 0:18:42- your handbag?- You never know when you might need it.
0:18:42 > 0:18:45The potato on top is a little bit difficult to kind of...
0:18:45 > 0:18:46It's a little bit difficult to cut.
0:18:46 > 0:18:48It's kind of shrunk a little bit more than I think
0:18:48 > 0:18:50he might have wanted it to.
0:18:50 > 0:18:52The lamb is delicious.
0:18:52 > 0:18:54The stuffing of the lamb is delicious.
0:18:54 > 0:18:57My only objection is I don't think much of the potatoes on top.
0:18:57 > 0:18:59I think the hotpot is too dry.
0:18:59 > 0:19:02The veg are just far, far too conventional.
0:19:02 > 0:19:04I don't like the balance of the dish, to be frank with you.
0:19:04 > 0:19:08I'm not sure about the vegetables. I'm not sure...
0:19:08 > 0:19:10if that's pushing modern British food.
0:19:10 > 0:19:14It's got a really great flavour. Beautifully cooked. Tender meat.
0:19:14 > 0:19:17But, you know, it could do with a bit more gravy.
0:19:17 > 0:19:19But we do have a whole teapot of the stuff.
0:19:19 > 0:19:21For me, this is probably an eight.
0:19:21 > 0:19:23Fat could be rendered down more. But you know...
0:19:23 > 0:19:25It's the only fault I can find with the dish.
0:19:25 > 0:19:27We are nit-picking here.
0:19:27 > 0:19:30I think people would be disappointed after seeing that come through
0:19:30 > 0:19:34the door and then eating the food. I'm going to give it a seven.
0:19:34 > 0:19:37This is tidied up rustic but it certainly isn't elegant.
0:19:37 > 0:19:39This is not a banquet dish.
0:19:40 > 0:19:41I like it, I really like it.
0:19:41 > 0:19:43I couldn't fault hardly anything in the cooking.
0:19:43 > 0:19:45I've got to give it a ten.
0:19:45 > 0:19:48It's a dish of confusions. Where is its heart? What is its point?
0:19:48 > 0:19:50What is the focus of it?
0:19:50 > 0:19:52I feel this is revved up Sunday lunch really.
0:19:52 > 0:19:55And I don't particularly like it.
0:19:55 > 0:19:57It's a great plate of food. I'm going to give it a ten.
0:19:59 > 0:20:02The veg were almost quite plain.
0:20:02 > 0:20:06And I think the saddle was quite poorly executed.
0:20:06 > 0:20:09I think it could have been finished a little bit neater and tidier.
0:20:09 > 0:20:12And I think the hotpot was a little bit on the dry side.
0:20:12 > 0:20:14I'm unfortunately going to have to give him five.
0:20:18 > 0:20:20Fourth-time competitor Richard Bainbridge
0:20:20 > 0:20:23and newcomer Ben Arnold are the next chefs to cook.
0:20:24 > 0:20:28- Good luck, buddy.- Good luck, Chef. Let's do this, huh?
0:20:28 > 0:20:29Ben is up first.
0:20:29 > 0:20:33So far, he has failed to get on the banquet shortlist.
0:20:33 > 0:20:35You know what, Ben is a very, very good chef.
0:20:35 > 0:20:38I don't think he has hit gold yet.
0:20:38 > 0:20:43His lamb dish, which we suggested he change, was not a bad dish.
0:20:43 > 0:20:44Just not exciting.
0:20:46 > 0:20:49Today, Ben has decided to cook a new dish after both he
0:20:49 > 0:20:53and the judges were blown away in the Northern Ireland regional
0:20:53 > 0:20:57final by rival Chris McGowan's ox tongue and cheek pie.
0:20:58 > 0:21:03Chris, that pie was completely and utterly fabulous.
0:21:03 > 0:21:06We had seconds and we had thirds.
0:21:06 > 0:21:09Ben, did I hear that you've changed your dish from regionals?
0:21:09 > 0:21:11Yeah, it's a completely new dish, Richard.
0:21:11 > 0:21:15Although mine was liked, Chris McGowan's was liked more.
0:21:15 > 0:21:20So I've taken a bit of inspiration from him and done my own version.
0:21:20 > 0:21:22OK.
0:21:22 > 0:21:25To give himself the best chance of reaching the banquet,
0:21:25 > 0:21:29Ben is following the WI tradition of passing on recipes.
0:21:29 > 0:21:33Unlike Chris' dish, Ben's showcases venison rather than beef.
0:21:33 > 0:21:37A venison mince pie with venison loin and blackberry compote on the side.
0:21:37 > 0:21:41The WI are all about passing down recipes through generations,
0:21:41 > 0:21:43- from person to person.- Yeah.
0:21:43 > 0:21:45I've taken suggestions from the judges
0:21:45 > 0:21:47and made my own dish out of it.
0:21:49 > 0:21:50I see he took our advice.
0:21:50 > 0:21:55He's thrown it out and got something here called A Berry Game Pie.
0:21:55 > 0:21:57Disappointment day one, disappointment day two,
0:21:57 > 0:22:00I'm not prepared for disappointment day three.
0:22:00 > 0:22:03But I'm running out of chances. I've got to nail this.
0:22:04 > 0:22:07Making pastry for the WI is a fearsome prospect.
0:22:11 > 0:22:16Newcomer Ben knows his venison loin and pie dish must be perfect.
0:22:17 > 0:22:20I'm feeling a bit under pressure, you know.
0:22:20 > 0:22:22I've put a lot of effort into these pies
0:22:22 > 0:22:25and they need to hit the exacting standards of the WI.
0:22:25 > 0:22:27So I hope I'm going to get it right.
0:22:27 > 0:22:28How are you going, buddy?
0:22:28 > 0:22:29Good, thanks.
0:22:29 > 0:22:33He starts his plates with parsnip and rosemary puree,
0:22:33 > 0:22:36blanched buttered spinach and blackberry sauce.
0:22:36 > 0:22:40Next, pickled mushrooms and sliced venison loin.
0:22:40 > 0:22:42Are you happy with the cooking of your venison?
0:22:42 > 0:22:44Yeah, the venison is exactly where I want it.
0:22:44 > 0:22:47Ben drizzles his dish with venison sauce
0:22:47 > 0:22:50and garnishes with deep-fried kale.
0:22:50 > 0:22:52- It looks lovely. Really lovely. - Thank you.
0:22:52 > 0:22:57Finally, he serves what he hopes is a perfect venison pie.
0:22:57 > 0:22:59Along with jugs of venison sauce.
0:22:59 > 0:23:02- Lovely. Well done. - Well done.- Thank you.- Happy?
0:23:02 > 0:23:05As much as you can see the inside from the outside.
0:23:05 > 0:23:09But you know, yeah, I was concerned about that pastry.
0:23:15 > 0:23:17Oh. Wow.
0:23:22 > 0:23:24It looks rather familiar.
0:23:24 > 0:23:27I hope he has a been inspired by Chris McGowan's pie
0:23:27 > 0:23:29because it was amazing.
0:23:29 > 0:23:32This is the sort of thing I want to cut into.
0:23:32 > 0:23:34Whoa, look at that.
0:23:34 > 0:23:35Look at that!
0:23:35 > 0:23:40Ben has actually made the pastry for his pie. To do it in this kitchen...
0:23:40 > 0:23:43- Yeah.- ..in this competition, is brave.- I wouldn't have done it.
0:23:43 > 0:23:46- I wouldn't have done it. - No, I wouldn't have done it.
0:23:46 > 0:23:48It's a magnificent looking pastry.
0:23:48 > 0:23:51He's got some great rise on the outside.
0:23:51 > 0:23:53There is not that much separation between the layers inside.
0:23:53 > 0:23:57For the WI, the pastry is just not good enough.
0:23:57 > 0:23:58It's not cooked at the bottom.
0:23:58 > 0:24:00I don't actually mind that.
0:24:00 > 0:24:02I quite like the little bit of sogginess inside a pie.
0:24:02 > 0:24:04I'm not going to mark him down for that.
0:24:04 > 0:24:06That's a tasty ragout.
0:24:06 > 0:24:08That's got some lovely flavours, that has.
0:24:08 > 0:24:10It is very, very good.
0:24:10 > 0:24:13It's very deep flavoured because it's been properly browned
0:24:13 > 0:24:15and cooked down.
0:24:15 > 0:24:18The fruitiness that you get from the blackberries and a little sharp
0:24:18 > 0:24:22bits of pickled mushrooms there, it's a fantastic piece of cooking.
0:24:22 > 0:24:26- Isn't it?- Absolutely brilliant. - Yes. Yes.- Really.
0:24:26 > 0:24:27It's not dry, is it?
0:24:27 > 0:24:30You know, sometimes when you cook a minced venison
0:24:30 > 0:24:34it can dry out. He's retained all that lovely moisture and richness.
0:24:34 > 0:24:36I think the only mistake he's made is the saddle shouldn't have
0:24:36 > 0:24:38been outside, it should have been inside.
0:24:38 > 0:24:41And if that was inside I would have given it a ten.
0:24:41 > 0:24:42Otherwise, it's a nine.
0:24:44 > 0:24:48There's a few technical issues with the dish and the portion size.
0:24:48 > 0:24:51Loved the flavours. I'm giving it an eight.
0:24:51 > 0:24:52- Numero?- Oh, ten. Ten.
0:24:52 > 0:24:54- Ten?- No question.
0:24:54 > 0:24:57But the pastry has let it all down.
0:24:57 > 0:24:58Seven for me.
0:25:04 > 0:25:08In the prep kitchen, Matt Gillan is working hard trimming his goat.
0:25:08 > 0:25:11He is next in the kitchen with Adam Bannister.
0:25:11 > 0:25:16Both chefs are yet to get a dish on any of the banquet shortlists.
0:25:16 > 0:25:19So you are using all of the goat. What are you actually doing with it?
0:25:19 > 0:25:22- Shoulder, barbecue it, steam it, press it.- Nice.
0:25:22 > 0:25:25Just going to do like ballotine of the saddle.
0:25:25 > 0:25:28And take the kidneys and the fillet and chop all that, saute it up
0:25:28 > 0:25:30so it's almost like a pate, really.
0:25:30 > 0:25:35It's a bit of a minimum waste, maximum use masterclass in goat.
0:25:35 > 0:25:37Did the judges like it?
0:25:37 > 0:25:40Yeah, they did like it. I got two tens and two nines.
0:25:40 > 0:25:43The thing that let it down was the presentation of the story.
0:25:43 > 0:25:45So I have worked on the presentation
0:25:45 > 0:25:48and I'm hoping I get those two more marks for the full house.
0:25:48 > 0:25:50Big dish. So you need to push on.
0:25:50 > 0:25:52THEY LAUGH
0:25:54 > 0:25:55Richard is up next.
0:25:55 > 0:25:59So far, his starter is in the running for the final menu
0:25:59 > 0:26:01but it's his fourth time in the competition
0:26:01 > 0:26:05and he wants to get his main course on the judges' shortlist too.
0:26:05 > 0:26:09After scoring an eight in the fish course, it is making me nervous
0:26:09 > 0:26:12but I'm trying to get my confidence back and power forward.
0:26:12 > 0:26:16If I now let that wobble me, it could ruin the rest of my week.
0:26:16 > 0:26:18You all right, Rich? What are you up to?
0:26:18 > 0:26:19I'm stuffing my poussin.
0:26:19 > 0:26:21Bit of sewing?
0:26:21 > 0:26:23Exactly. WI. Thought I would get my sewing in.
0:26:25 > 0:26:29Richard's main, Betty In The Hen House, is inspired by an old
0:26:29 > 0:26:34WI magazine article on how to rear poultry at home.
0:26:34 > 0:26:37It's a stuffed poussin with pearl barley risotto,
0:26:37 > 0:26:39served in a model henhouse.
0:26:41 > 0:26:44Rich is a real character. Fourth time in the competition.
0:26:44 > 0:26:48He's in the shortlist. He went right down to the bottom again yesterday.
0:26:48 > 0:26:50I hope he does well today. I loved his dish.
0:26:50 > 0:26:53I thought this dish we are about to eat now was a ten.
0:26:53 > 0:26:55And I just hope he hasn't messed with it.
0:26:55 > 0:26:59Prue gave you a ten for this, Richard. She obviously loved it.
0:26:59 > 0:27:01Have you changed it or modified it?
0:27:01 > 0:27:05I'm not going to change something that my bessie mate Prue
0:27:05 > 0:27:06thought was lovely.
0:27:08 > 0:27:09It's all about the stuffing, isn't it?
0:27:09 > 0:27:11I love the stuffing on this dish.
0:27:11 > 0:27:14Richard is a really interesting chef. You never quite know if he's
0:27:14 > 0:27:17going to produce a masterpiece or an absolute catastrophe.
0:27:17 > 0:27:20This was certainly one of his strongest dishes.
0:27:20 > 0:27:23It links both his skill as a chef to the brief very neatly.
0:27:23 > 0:27:25He had done his research.
0:27:25 > 0:27:28It's a risky business serving any kind of chicken at a banquet cos
0:27:28 > 0:27:33it just makes you think of very dry, boring, you know, mass-catered food.
0:27:35 > 0:27:38I was lucky enough that Richard Corrigan really liked it.
0:27:38 > 0:27:41It kind of reminded him of his Sunday roast dinner. But elevated.
0:27:41 > 0:27:43- It was an elevated Sunday lunch. - What did he give it?
0:27:43 > 0:27:47- Ten.- Really?- Yes, so I was lucky enough...- Another ten?
0:27:48 > 0:27:52Josh brings Richard's henhouse presentation prop into the kitchen.
0:27:52 > 0:27:56Usually in this one, they are alive, aren't they?
0:27:56 > 0:28:00He starts his plates with roasted carrots and confit parsnips.
0:28:01 > 0:28:06Followed by broad beans, baby onions, samphire and pearl barley risotto.
0:28:06 > 0:28:09I'm quite nervous about this one because I know how good
0:28:09 > 0:28:11this dish can be. I've seen what's come up so far.
0:28:12 > 0:28:15He serves his chicken and herb jus in jugs.
0:28:15 > 0:28:19Next, Richard removes the string from the sausage meat
0:28:19 > 0:28:21and apple chutney-stuffed poussin.
0:28:21 > 0:28:24He covers with eggshell cloches.
0:28:24 > 0:28:26Just help me up with the plates to the pass.
0:28:26 > 0:28:28And places on a bed of hay.
0:28:28 > 0:28:32His henhouse lid completes the presentation.
0:28:32 > 0:28:33Happy with it?
0:28:33 > 0:28:38Um, yeah. I think it's as good as I could have done it.
0:28:42 > 0:28:45If I'm honest, I'm about 90% happy with that dish.
0:28:45 > 0:28:47I think my poussin was slightly under.
0:28:47 > 0:28:49Which is not filling me with great hopes.
0:28:49 > 0:28:52And I think it's going to hold against me
0:28:52 > 0:28:55and I'm going to be down that pecking order tonight.
0:28:55 > 0:28:57Look at that henhouse! That's magnificent.
0:29:01 > 0:29:03Ta-da!
0:29:03 > 0:29:05- Looks like Easter. - Isn't it beautiful?
0:29:05 > 0:29:10This is a very well-stuffed poussin. It's got a breast like a football.
0:29:10 > 0:29:11It's quite a large helping.
0:29:11 > 0:29:15Two courses previous and that would be quite cumbersome I think.
0:29:15 > 0:29:17It is a substantial amount of food.
0:29:17 > 0:29:21Cooking the breast and the leg together is quite risky.
0:29:21 > 0:29:24- Isn't that perfectly cooked?!- Mmm.
0:29:24 > 0:29:28- It's so easy to get the breast overcooked. And look at that.- Mm.
0:29:28 > 0:29:32A very regional vegetable - samphire is a big thing in East Anglia.
0:29:32 > 0:29:33With the barley and the poultry,
0:29:33 > 0:29:36it really feels of its place, which I quite like.
0:29:36 > 0:29:38It is really banquet material, this dish,
0:29:38 > 0:29:41because I can actually see people coming to a banquet,
0:29:41 > 0:29:43I can see the jig coming off of everyone going, "Wow!"
0:29:43 > 0:29:45It is a very good bit of cooking.
0:29:45 > 0:29:48- The stuffing is delicious. - Yeah, it's great.
0:29:48 > 0:29:51I think my favourite thing on this plate, actually, is the stuffing.
0:29:51 > 0:29:52It is just sublime!
0:29:52 > 0:29:54There is something sweet in there almost like there's
0:29:54 > 0:29:57some kind of fruity sort of chutney or preserve,
0:29:57 > 0:29:59which again is very WI.
0:29:59 > 0:30:02I wouldn't mind the stuffing to be a little bit more firmer.
0:30:02 > 0:30:04- Yeah, it is quite wet.- Yeah.
0:30:04 > 0:30:07I just love the thought of a whole lot of waiters
0:30:07 > 0:30:12walking into a dining hall carrying aloft hen houses.
0:30:12 > 0:30:14I mean, it would be such fun, wouldn't it?
0:30:14 > 0:30:16What I think Rich has done very well here is
0:30:16 > 0:30:20he has demonstrated his cooking skills and he has done just
0:30:20 > 0:30:21enough to make it theatrical enough
0:30:21 > 0:30:23and interesting enough for a banquet.
0:30:23 > 0:30:25I mean, it is definitely a shortlist contender for me.
0:30:27 > 0:30:29I think there needs to be maybe more veg with it.
0:30:29 > 0:30:31For that, I will give it a six.
0:30:31 > 0:30:33I've never had a better flavoured poussin.
0:30:33 > 0:30:35I think it is perfect.
0:30:35 > 0:30:37It is rich, but it is fresh.
0:30:37 > 0:30:40It is not overpowering. It is beautifully presented.
0:30:40 > 0:30:42- For me, this is going to be a ten.- Wow.
0:30:42 > 0:30:45The leg was slightly undercooked. I loved everything else.
0:30:45 > 0:30:46So I'm going to score that a nine.
0:30:46 > 0:30:49It seems to me this is a rare moment where both
0:30:49 > 0:30:52the presentation and the theme have integrated.
0:30:52 > 0:30:54Clever old Rich, I think he is, you know,
0:30:54 > 0:30:56he is up the leaderboard again today.
0:30:59 > 0:31:02The final group of chefs to cook today are London
0:31:02 > 0:31:06and the South East's Matt Gillan, Scotland's Jak O'Donnell
0:31:06 > 0:31:09and Adam Bannister for Wales.
0:31:09 > 0:31:10- BOTH:- Good luck.
0:31:10 > 0:31:13- Good luck, Jak. - Good luck.- Let's do it.
0:31:14 > 0:31:17Jak reached the national finals last year and she is the only
0:31:17 > 0:31:20chef in this group who is on the banquet shortlist.
0:31:20 > 0:31:24Not only has her Michelin-starred rival Matt failed
0:31:24 > 0:31:27so far to get on the judges' final leaderboard,
0:31:27 > 0:31:30his dishes have yet to make an impact on his peers.
0:31:30 > 0:31:34So, Matt, you haven't got on the chefs' shortlist.
0:31:34 > 0:31:37Don't look at me like that.
0:31:37 > 0:31:38Thanks, Jak(!)
0:31:38 > 0:31:41It is a bit upsetting not being on either shortlist,
0:31:41 > 0:31:45but this is my best shot to get on that shortlist today.
0:31:45 > 0:31:47Everything is going to go into this dish.
0:31:47 > 0:31:49I am going to be pushing myself.
0:31:49 > 0:31:52Although he made the chefs' top three for his starter,
0:31:52 > 0:31:56first-timer Adam has also not yet made the judges' shortlist.
0:31:56 > 0:32:00His main is humble, so he must cook it perfectly.
0:32:00 > 0:32:03Every dish means a lot to me, but this dish really means a lot
0:32:03 > 0:32:06to me cos it is, for me, such a classic Welsh home-cooked dish.
0:32:06 > 0:32:08I want to take it to the next level
0:32:08 > 0:32:10and I want to take it to the banquet.
0:32:12 > 0:32:16Adam's dish - Jerusa-lamb - is a play on words combining the WI's
0:32:16 > 0:32:19anthem with his main ingredient, lamb.
0:32:19 > 0:32:23It is an elevated take on Welsh faggots, a homely classic,
0:32:23 > 0:32:27which he is serving with Jerusalem artichoke-flavoured mashed potato
0:32:27 > 0:32:29and mint jelly.
0:32:29 > 0:32:33If it scored highly with the judges in the regional heats.
0:32:33 > 0:32:36Adam's looking is really, really, really skilful.
0:32:36 > 0:32:39He made his faggots with lamb.
0:32:39 > 0:32:41These were just in another world.
0:32:41 > 0:32:43I mean, they were wonderful.
0:32:43 > 0:32:46I really want to get to the banquet, you know? I am pushing every day.
0:32:46 > 0:32:49I'm trying to push that little bit harder every day.
0:32:49 > 0:32:52Firstly, I have got to ask you, faggots,
0:32:52 > 0:32:56the WI centenary banquet, can you see it?
0:32:56 > 0:32:59If they are well enough done, then I can very much see it.
0:32:59 > 0:33:01It is a very thrifty dish. It is a very WI dish.
0:33:01 > 0:33:03I have never had a lamb faggot before, I have to say.
0:33:03 > 0:33:05They tend to be pork in my household,
0:33:05 > 0:33:07so I am really intrigued by this. I think there is great potential.
0:33:07 > 0:33:09Adam is feeling the pressure.
0:33:09 > 0:33:13So far, he seems very busy for this course, running around a bit.
0:33:13 > 0:33:15I think Adam has got a good chance with this one.
0:33:15 > 0:33:17What I like about Adam's dish is he is doing some cooking
0:33:17 > 0:33:18from his own region.
0:33:18 > 0:33:21You know, I think he'll get credited for that.
0:33:21 > 0:33:24In the kitchen, Adam has seared his lamb loin pieces
0:33:24 > 0:33:28and encased them in a mix of lamb breast, heart and liver.
0:33:28 > 0:33:31- So these are your faggots? - These are my faggots.
0:33:31 > 0:33:34Although the judges liked them in the regionals,
0:33:34 > 0:33:37the first time Adam served his faggots to veteran
0:33:37 > 0:33:39Tom Kerridge was not a success.
0:33:39 > 0:33:42They were slightly overcooked, the loin was.
0:33:43 > 0:33:47And they were splitting whilst I was cooking them.
0:33:47 > 0:33:49I seem to have - hopefully -
0:33:49 > 0:33:51solved that problem.
0:33:51 > 0:33:53That is a risk, really, isn't it?
0:33:53 > 0:33:55You can't see what is going on inside in there.
0:33:55 > 0:33:58- Cheers(!)- You can't even probe them, can you?
0:33:58 > 0:33:59Because they'll just burst open.
0:33:59 > 0:34:02- But for you, I hope they stay like that.- Thank you very much.
0:34:02 > 0:34:06For me, I hope it goes hideously wrong.
0:34:06 > 0:34:08- BLEEP- harsh, Matt.
0:34:09 > 0:34:12Thank you, thank you very much.
0:34:12 > 0:34:14All the best to you too(!)
0:34:14 > 0:34:17If Adam's faggots split in the regionals... It is
0:34:17 > 0:34:21something that you really need to take time over and a lot of care.
0:34:21 > 0:34:25Running about is not the way to take the time over them.
0:34:25 > 0:34:28Can I have a piping bag, please?
0:34:30 > 0:34:31He looks busy, though.
0:34:31 > 0:34:35Adam pipes mashed potato mixed with Jerusalem artichoke
0:34:35 > 0:34:38puree into his traditional casserole dishes.
0:34:38 > 0:34:39You are looking busy, Adam.
0:34:39 > 0:34:44Just trying to bring everything together. Everything is last-minute.
0:34:45 > 0:34:46So it is just a bit of a push.
0:34:48 > 0:34:51Mushy peas are next, followed by his faggots.
0:34:51 > 0:34:55- Faggots are looking good, Adam. - Thank you, Chef.- Lovely.
0:34:55 > 0:34:58- They all stayed together? - They certainly have.- Good.
0:34:58 > 0:35:00Mint sauce, mint sauce.
0:35:00 > 0:35:04He decorates with mint jelly and roasted Jerusalem artichokes.
0:35:04 > 0:35:06Can someone grab a ladle, please?
0:35:06 > 0:35:09And finishes with his traditional gravy.
0:35:09 > 0:35:11Quick, the lids, please, guys.
0:35:11 > 0:35:13Come out to the pass.
0:35:17 > 0:35:20- HE EXHALES HEAVILY - Well done.
0:35:23 > 0:35:24- Cheers.- Well done.- Thank you.
0:35:24 > 0:35:28- Relieved?- Yeah. It was a bit of a push.
0:35:31 > 0:35:33Right, time to check the faggot.
0:35:36 > 0:35:37Well, how is it, then?
0:35:37 > 0:35:40Yeah, good, it is still pink, but I most probably would have
0:35:40 > 0:35:43liked 20 seconds less, if I am being truthfully honest.
0:35:43 > 0:35:47Fingers crossed those ones that the judges got are good.
0:35:49 > 0:35:51BLEEP.
0:35:51 > 0:35:53- Ta-dah!- Oh, yum!
0:35:53 > 0:35:56- Oh, isn't that pretty? - It really is pretty, isn't it?
0:35:56 > 0:35:59Do you remember we said, "Make them smaller"? And I think he has.
0:35:59 > 0:36:01Just.
0:36:01 > 0:36:02That's lovely.
0:36:02 > 0:36:05The faggot with the loin in is lovely.
0:36:05 > 0:36:08The flavour in those faggots is just sensational.
0:36:08 > 0:36:12I mean, and the flavour from the sauce is top drawer.
0:36:12 > 0:36:16That is very clever to put the lovely rare meat inside.
0:36:16 > 0:36:17I wasn't expecting that.
0:36:17 > 0:36:20I think it is all really, really tasty.
0:36:20 > 0:36:24To serve two faggots of that size on a four-course menu,
0:36:24 > 0:36:26that could be a bit of a risk.
0:36:26 > 0:36:31I am enjoying this dish, but it is not saying banquet to me.
0:36:31 > 0:36:33It is saying Sunday night.
0:36:33 > 0:36:35These are about as good as faggots get,
0:36:35 > 0:36:40and I just don't think they make a banquet dish.
0:36:40 > 0:36:43Matthew, you will not be surprised to hear that I disagree with you.
0:36:43 > 0:36:46I think they are the most elegant faggots I have ever eaten.
0:36:46 > 0:36:49But there is not a bum note in this dish for me.
0:36:49 > 0:36:50I am really enjoying it.
0:36:50 > 0:36:54I cannot see the WI, the members of the WI, sitting down to this,
0:36:54 > 0:36:58whipping off the top, and going, "Oh, hooray, it's faggots!"
0:36:58 > 0:36:59The cooking on there is superb.
0:36:59 > 0:37:03I just think it is not celebratory enough to really be on a banquet.
0:37:03 > 0:37:06We have seen people who really know how to hit the brief,
0:37:06 > 0:37:08and this is a rather feeble attempt.
0:37:09 > 0:37:13With two faggots, it is just... It is an unbalanced dish.
0:37:13 > 0:37:14I will give him an eight.
0:37:14 > 0:37:17Not good potato. I think the size is too big.
0:37:17 > 0:37:20I think that the flavour is too monochrome.
0:37:20 > 0:37:22And thank God for the peas.
0:37:22 > 0:37:24Great idea, tasted beautiful.
0:37:24 > 0:37:26It was great.
0:37:26 > 0:37:27I'm going to have to give it a nine.
0:37:27 > 0:37:29Almost there, it is delicious.
0:37:29 > 0:37:32But it is not just banquet standard, not quite.
0:37:32 > 0:37:34I am going to give it an eight.
0:37:39 > 0:37:41Jak O'Donnell is next to the pass.
0:37:41 > 0:37:44In last year's finals, she had a disastrous week.
0:37:44 > 0:37:48But this time around, she has already tasted some success.
0:37:48 > 0:37:50The only woman left in the competition,
0:37:50 > 0:37:54the pressure is mounting to get her dish to the banquet.
0:37:54 > 0:37:56I am nervous about cooking my dish today.
0:37:56 > 0:38:00I'm not sure it will stand up to how these boys are going
0:38:00 > 0:38:04to pull everything out of the bag today to get on the shortlist.
0:38:04 > 0:38:08In the regional heats, the judges thought Jak's dish lacked
0:38:08 > 0:38:13refinement, so she has had to make crucial changes.
0:38:13 > 0:38:17The WI are all about perfection, perfection, perfection.
0:38:17 > 0:38:19I would be doing them
0:38:19 > 0:38:23and myself and injustice if I didn't produce a flawless dish today.
0:38:25 > 0:38:26Herd At The Gathering is a tribute
0:38:26 > 0:38:29to the Scottish Women's Rural Institute.
0:38:29 > 0:38:33Instead of the whole venison leg to share, Jak is now using
0:38:33 > 0:38:37the meat in lollipops to dip in her new bramble gin jam,
0:38:37 > 0:38:40alongside her original venison loin and liver
0:38:40 > 0:38:43and baby veg-filled potato nests.
0:38:45 > 0:38:46It just all felt a bit...
0:38:46 > 0:38:49- Clumsy.- Clumsy, yes.
0:38:49 > 0:38:51I really hope she has sort of readdressed that dish.
0:38:51 > 0:38:55The cooking was perfectly decent, but you just think this...
0:38:55 > 0:38:58There's absolutely no way this could go through to the banquet.
0:38:58 > 0:39:00I'm very glad to see that Jak is competing right up
0:39:00 > 0:39:01there at the top level.
0:39:01 > 0:39:04Her two previous dishes have been really good
0:39:04 > 0:39:05and she is in the mix.
0:39:05 > 0:39:07Well, venison is always a crowd-pleaser,
0:39:07 > 0:39:11- so let's hope the girl can do us proud.- Yeah.
0:39:11 > 0:39:14Still without a dish in contention for the final menu,
0:39:14 > 0:39:17Matt is determined to score higher than Jak for his main.
0:39:19 > 0:39:22I have been saving myself, Jak, yeah, for today.
0:39:22 > 0:39:27And today is the course that's going to take me to that shortlist.
0:39:27 > 0:39:29So you might as well stop cooking now, to be honest.
0:39:29 > 0:39:32Listen, just because I got on the shortlist yesterday doesn't
0:39:32 > 0:39:33mean I don't want to earn it today.
0:39:33 > 0:39:36- So bring your game on.- Bring it on.
0:39:38 > 0:39:41With the clock ticking, Jak brings out her new addition -
0:39:41 > 0:39:44the venison leg lollipops -
0:39:44 > 0:39:46and finishes her venison liver.
0:39:48 > 0:39:52I'm going to the WI. We just keep it cool in the kitchen.
0:39:52 > 0:39:56Never see our WI lady flouting, do you?
0:39:56 > 0:39:59As it is not quite ready, Jak returns her liver to the pan.
0:39:59 > 0:40:04While it cooks, she fills her potato nests with roasted baby vegetables,
0:40:04 > 0:40:09dips her venison lollipops in bramble gin jam and starts her plates.
0:40:11 > 0:40:14Next, she slices her rested venison loin.
0:40:14 > 0:40:16But when she starts to slice the venison liver,
0:40:16 > 0:40:19she realises it's still not cooked.
0:40:19 > 0:40:22BLEEP!
0:40:22 > 0:40:24Get me another frying pan, quick. Just a wee one.
0:40:24 > 0:40:26Is everything OK, Jak?
0:40:26 > 0:40:29Yep, just the liver is a bit on the pink side.
0:40:33 > 0:40:35Everything has to be perfect, doesn't it?
0:40:35 > 0:40:37It does, so there's no point in me
0:40:37 > 0:40:42putting up something that is still too pink in the middle.
0:40:42 > 0:40:45Finally, Jak serves the venison liver
0:40:45 > 0:40:49and pours her venison sauce into vintage gravy jugs.
0:40:49 > 0:40:52Jak's presentation is complete with a gramophone to symbolise
0:40:52 > 0:40:56the anthem of the Scottish Women's Rural Institute, which is
0:40:56 > 0:40:57played at their meetings.
0:40:59 > 0:41:02- Well done, Jak. - Well done, Jak.- Thank you.
0:41:05 > 0:41:06Oh.
0:41:12 > 0:41:15She has made it enormous effort to refine this dish.
0:41:15 > 0:41:19Remember last time, the vegetables in particular, I think,
0:41:19 > 0:41:21were very sort of oafish.
0:41:21 > 0:41:23I love the look of this lollipop we've got.
0:41:23 > 0:41:25It has kind of got a sort of jammy bottom.
0:41:25 > 0:41:29It is almost like bit like a venison jam doughnut.
0:41:29 > 0:41:31The lollipop idea is a great idea.
0:41:31 > 0:41:34I just found the leg meat just a little bit dry
0:41:34 > 0:41:38and lacked some excitement.
0:41:38 > 0:41:41And that liver... I love venison.
0:41:41 > 0:41:43It is almost the best part of the animal.
0:41:43 > 0:41:46- It needs to be small, the liver, though.- This is quite small.- Yeah.
0:41:46 > 0:41:50Maybe it is not quite as pink as I would like it to be.
0:41:50 > 0:41:52I think the potato was pretty dry.
0:41:52 > 0:41:54It needs a lot of sauce to moisten it up.
0:41:54 > 0:41:57- As with the lollipop. - As with the lollipop.
0:41:57 > 0:41:59And the liver's quite dry.
0:41:59 > 0:42:02I think you are all messing around here. I mean, this dish is terrible.
0:42:02 > 0:42:05You know, it is nothing short of a catastrophe, in my opinion.
0:42:05 > 0:42:08For a start, those potatoes are just absolutely dreadful.
0:42:08 > 0:42:09They are verging on inedible.
0:42:09 > 0:42:12The meat is poor.
0:42:12 > 0:42:14There is little to like in this dish.
0:42:14 > 0:42:18The gravy is not bad, but the presentation...
0:42:18 > 0:42:23It reminds me of quite good country house cooking of the 1960s.
0:42:23 > 0:42:26The way the vegetables are presented, I don't think that
0:42:26 > 0:42:27is the height of modern British food.
0:42:27 > 0:42:31So she is tried really hard to make it elegant.
0:42:31 > 0:42:33And she has managed to make it boring.
0:42:33 > 0:42:34This is nowhere near banquet material.
0:42:34 > 0:42:36I think it needs more bonanza.
0:42:36 > 0:42:39I think it needs to be more special.
0:42:39 > 0:42:41So for that, I will give it a six.
0:42:41 > 0:42:43Sadly, you are all right, it just doesn't deliver.
0:42:43 > 0:42:46The potatoes are dry, the lollipop is dry.
0:42:46 > 0:42:48My liver, sadly, is overcooked.
0:42:48 > 0:42:52I can't give this dish any more than a five.
0:42:52 > 0:42:53It is not worth more than a five.
0:42:53 > 0:42:56I think you are too generous with five, Prue.
0:42:56 > 0:42:57It is just not good enough.
0:42:57 > 0:43:00I don't think it is anywhere near a five. I'm going to give it a four.
0:43:03 > 0:43:07The final chef to cook today is Michelin-starred Matt Gillan.
0:43:07 > 0:43:10It is his second time in the competition
0:43:10 > 0:43:11but first time in the finals.
0:43:11 > 0:43:15And so far this week, he has failed to shine.
0:43:15 > 0:43:18I haven't been on the shortlist for chefs or judges.
0:43:18 > 0:43:21Disappointing but, you know, I can deal with that.
0:43:21 > 0:43:23But main course day is my favourite dish.
0:43:23 > 0:43:26The inspiration is one that is quite personal.
0:43:26 > 0:43:29And so to have this dish on the shortlist
0:43:29 > 0:43:32and go all the way to the banquet would mean a huge amount to me.
0:43:32 > 0:43:33I'm going to give it everything.
0:43:33 > 0:43:37Teaching And Preaching is inspired by Matt's St Helena
0:43:37 > 0:43:40heritage and the WI's "Waste not, want not" ethos.
0:43:42 > 0:43:45It is a complex billy goat dish of 12 elements,
0:43:45 > 0:43:46using every cut of the animal -
0:43:46 > 0:43:49salt-baked leg, spiced shoulder
0:43:49 > 0:43:52and goat ragout topped with mash, called herder's pie,
0:43:52 > 0:43:55with goat fat dumplings, goat's jelly
0:43:55 > 0:43:59and cheese and caramelised pineapple.
0:43:59 > 0:44:01It is the dish that I am the most emotionally connected to.
0:44:01 > 0:44:04I grew up on goat. My mum grew up on goat.
0:44:04 > 0:44:05She introduced me to it.
0:44:05 > 0:44:08Just the story behind billy goats as well.
0:44:08 > 0:44:11It is more than just a plate of food to me.
0:44:11 > 0:44:13In researching his main ingredient,
0:44:13 > 0:44:17Matt found the soaring popularity of goat's cheese and milk from
0:44:17 > 0:44:22female goats means male billy goats are often slaughtered and discarded.
0:44:22 > 0:44:24One of the values of the WI is to be, you know,
0:44:24 > 0:44:27use your resources as best you can.
0:44:27 > 0:44:31So that is why I have chosen the billy goat. It is normally wasted.
0:44:31 > 0:44:34And, you know, I'm just going to showcase as much as I can
0:44:34 > 0:44:36using absolutely everything from the goat. And yeah...
0:44:36 > 0:44:37There's a little bit to do.
0:44:37 > 0:44:39It is going to be a little bit of a push today.
0:44:39 > 0:44:42Matt is my tip for the future.
0:44:42 > 0:44:45He is continually experimenting and trying and trying.
0:44:45 > 0:44:47He is a chef who is fizzing with ideas.
0:44:47 > 0:44:50I like goat myself. It is a bit, like you say, very underused.
0:44:50 > 0:44:53So I am really looking forward to trying this.
0:44:53 > 0:44:57What I like about Matt's whole approach is that he has taken
0:44:57 > 0:45:00the WI from its inception, over 100 years,
0:45:00 > 0:45:02and highlighted its campaigns.
0:45:02 > 0:45:05I think that is the side of the WI that we haven't heard
0:45:05 > 0:45:08much about today. And actually, it is something I think
0:45:08 > 0:45:10a lot of the public don't realise - their campaigning role.
0:45:10 > 0:45:11So good for Matt.
0:45:13 > 0:45:15The judges awarded Matt two tens.
0:45:15 > 0:45:19So to hit the heights they are expecting, he has swapped goat loin
0:45:19 > 0:45:24with stuffed saddle and changed his sharing platter to individual plates.
0:45:24 > 0:45:28He has also written a story book to explain the plight of Billy goats.
0:45:28 > 0:45:31I have made amendments to my presentation.
0:45:31 > 0:45:33It tells the story that the judges were after.
0:45:33 > 0:45:37And I think this is going to get me on the shortlist today.
0:45:37 > 0:45:40However, it is a very ambitious dish,
0:45:40 > 0:45:44so Matt is pushed to deliver a flawless plate of food on time.
0:45:45 > 0:45:47- Matt.- No, I am...good.
0:45:49 > 0:45:51He finishes his herder's pies,
0:45:51 > 0:45:54topping his goat mince ragout with piped mashed potato.
0:45:56 > 0:46:00And with time now against him, he enlists Adam's help.
0:46:00 > 0:46:05Do you mind just opening the legs from the salt dough for me, please?
0:46:05 > 0:46:09- Yeah, certainly.- Just open them. Just go like that.- Please, mate.
0:46:09 > 0:46:14Matt starts his new plates with dehydrated cheese rind,
0:46:14 > 0:46:17goat jelly and goat's cheese.
0:46:17 > 0:46:19- How are you getting on, Matt? - Yeah...
0:46:19 > 0:46:22You know, I'm feeling quite up against it at the minute.
0:46:22 > 0:46:25I do have a lot to do for this main course.
0:46:25 > 0:46:28Under the watch of his rivals, Matt adds his goat fat
0:46:28 > 0:46:30and potato dumplings and spinach.
0:46:30 > 0:46:33Matt is in the zone.
0:46:33 > 0:46:35- Look at him go! - His looks pretty already.
0:46:35 > 0:46:38Pressed goat shoulder goes onto the plates.
0:46:38 > 0:46:39How are you doing, Matt?
0:46:39 > 0:46:42All right, I'm getting there, getting there.
0:46:45 > 0:46:48Next, he adds his sliced salt-baked goat leg
0:46:48 > 0:46:52and goat saddle stuffed with goat's kidneys and fillet,
0:46:52 > 0:46:54spinach and shallots.
0:46:54 > 0:46:57He places his herder's pies into his boards
0:46:57 > 0:47:01and finishes the plate with goat sauce.
0:47:01 > 0:47:04Do you just want to put the bookmarks in the books, please?
0:47:04 > 0:47:07- If you guys can give us a hand. - Yeah.
0:47:07 > 0:47:10Matt's presentation is finally complete with his special
0:47:10 > 0:47:12storybook cover lids
0:47:12 > 0:47:15and books about the plight of the billy goat.
0:47:15 > 0:47:18- Well done, that looks amazing. - Well done, mate! Beautiful.
0:47:18 > 0:47:21THEY CLAP
0:47:25 > 0:47:28- That was easy(!) - THEY LAUGH
0:47:28 > 0:47:31- Well done, Matt.- Thank you. It was such a push.
0:47:35 > 0:47:38Heavens.
0:47:38 > 0:47:40This is beautiful.
0:47:40 > 0:47:42- Oh, there is a little story about... - Billy goats.- Billy goats.
0:47:42 > 0:47:45"Their herder travelled far and wide,
0:47:45 > 0:47:48"educating along the way, hoping that one day
0:47:48 > 0:47:52"the humble billy goat will end up being celebrated on a plate."
0:47:52 > 0:47:54It is amazing he has done this.
0:47:54 > 0:47:56I mean, this is a beautiful box.
0:48:03 > 0:48:04I think this goat pie...
0:48:05 > 0:48:09That is butter and potato in happy synthesis.
0:48:09 > 0:48:14And that beautiful, rich mince underneath. Absolutely delicious.
0:48:14 > 0:48:17I mean, this is what this competition is all about.
0:48:17 > 0:48:18I mean, it is really beautiful.
0:48:18 > 0:48:21Normally, when you do this amount of different types of goat,
0:48:21 > 0:48:24something falls down in terms of flavour.
0:48:24 > 0:48:26But you move from one thing to another,
0:48:26 > 0:48:30and there is this continual change in flavour and change in tone.
0:48:30 > 0:48:32And if you want to lighten any of it,
0:48:32 > 0:48:35you just put a tiny bit of grilled pineapple on top.
0:48:35 > 0:48:37Everything works well and it is interesting.
0:48:37 > 0:48:40It is really, really interesting cooking.
0:48:40 > 0:48:42He has done the billy goat proud.
0:48:42 > 0:48:46What a stunning showcase of a billy goat
0:48:46 > 0:48:50and not wasting produce that we have here.
0:48:50 > 0:48:51Blown away, really.
0:48:51 > 0:48:54The way the whole dish comes together as a whole. It's beautiful.
0:48:54 > 0:48:56Lovely, really tasty.
0:48:56 > 0:48:57It has got it all going on.
0:48:57 > 0:49:00It has got the back story of saving the goats and making sure
0:49:00 > 0:49:02the billy goats are taken care of.
0:49:02 > 0:49:05The general history from his family.
0:49:05 > 0:49:08The quality of the cooking. I have never tasted goat this good.
0:49:08 > 0:49:10What Matt has done is create
0:49:10 > 0:49:12something that is much more than a plate of food.
0:49:12 > 0:49:15It almost feels like the start of a campaign
0:49:15 > 0:49:16that he is championing.
0:49:16 > 0:49:20I don't think there is anything that hits the WI brief more than that.
0:49:20 > 0:49:22And it is flawless, absolutely flawless.
0:49:22 > 0:49:24I think it is a very, very smart piece of cooking.
0:49:24 > 0:49:26I think it has been beautifully thought through.
0:49:26 > 0:49:28And with a deeply serious purpose.
0:49:28 > 0:49:31The WI is about using things, you know,
0:49:31 > 0:49:34that otherwise wouldn't be used. It is about thrift.
0:49:34 > 0:49:37It is about, you know, home economy in the truest sense.
0:49:37 > 0:49:39And this dish is about that.
0:49:39 > 0:49:41And I think the WI would really get behind this.
0:49:43 > 0:49:45For me, it is a straight ten.
0:49:45 > 0:49:47Best dish of the day.
0:49:47 > 0:49:48It is a ten for me.
0:49:49 > 0:49:53This is perfection. This is what we have been looking or.
0:49:53 > 0:49:55It is a ten for me also.
0:49:55 > 0:49:57But genuinely, if I could give him more, I would.
0:49:57 > 0:50:00MATTHEW KISSES, OLIVER LAUGHS
0:50:13 > 0:50:16Well, I think we have had a fantastic day.
0:50:16 > 0:50:19We have had at least three, maybe more,
0:50:19 > 0:50:23great dishes that could easily be at the banquet.
0:50:26 > 0:50:30A bit of a slow start and then... Whoosh!
0:50:30 > 0:50:33We took off in a very spectacular fashion.
0:50:33 > 0:50:35Yeah, there were three dishes that I gave a ten to.
0:50:35 > 0:50:38And I will stand by those tens for all eternity.
0:50:38 > 0:50:40They were absolute perfection.
0:50:43 > 0:50:47Before the final leaderboard is revealed, it is time to find
0:50:47 > 0:50:50out from the chefs' scores alone who is on their shortlist.
0:50:50 > 0:50:52Thank you.
0:50:55 > 0:50:58Today, the chefs' shortlist is ranked first,
0:50:58 > 0:51:01second and third places.
0:51:03 > 0:51:06OK, in third place...
0:51:06 > 0:51:07is...
0:51:11 > 0:51:12Rich.
0:51:14 > 0:51:15- Thanks.- Well done.
0:51:15 > 0:51:16Thanks very much.
0:51:16 > 0:51:19- It was that lovely poussin dish. - Fair enough.
0:51:19 > 0:51:21OK, and in second place is...
0:51:26 > 0:51:28It's Josh.
0:51:28 > 0:51:29Josh?!
0:51:29 > 0:51:32- Thank you.- Well done, Josh. - Thanks, guys.
0:51:32 > 0:51:36Oh, the man who gave us five main courses.
0:51:36 > 0:51:38That was the best shepherd's pie I have every eaten.
0:51:38 > 0:51:40I applaud the chefs on their good taste.
0:51:40 > 0:51:42Yes, well, that shepherd's pie was delicious,
0:51:42 > 0:51:45amongst the many other things on there, and we didn't like that
0:51:45 > 0:51:47and they don't agree with us.
0:51:47 > 0:51:49It drives me mad!
0:51:49 > 0:51:51And in first place, ranked the dish of the day...
0:51:52 > 0:51:53..is...
0:51:55 > 0:51:56Matt Gillan!
0:52:00 > 0:52:02Well done, chief.
0:52:02 > 0:52:05Thanks very much, guys. It means... It does mean a lot.
0:52:17 > 0:52:20Hello, chefs. How has it been?
0:52:20 > 0:52:22- Hard day.- Exhausting.- Long day.
0:52:22 > 0:52:26Well, we have had some truly exceptional main courses today.
0:52:26 > 0:52:30We have been really blown away by the standard of your cooking.
0:52:30 > 0:52:36As you know, we are looking for impeccable dishes.
0:52:36 > 0:52:40And only a perfect plate of food will make it onto the shortlist.
0:52:42 > 0:52:44So I think I will get on with the results.
0:52:46 > 0:52:48In eighth place, it is...
0:52:50 > 0:52:51..Jak.
0:52:53 > 0:52:54I'm sorry, Jak,
0:52:54 > 0:52:57we thought your venison was just not as good as you can cook.
0:52:57 > 0:52:59Thanks very much.
0:52:59 > 0:53:01- Sorry.- Thank you.
0:53:02 > 0:53:05In seventh place, we have...
0:53:10 > 0:53:11..Matt Worswick.
0:53:12 > 0:53:17Matt, we didn't think it was quite elegant enough for the banquet.
0:53:17 > 0:53:19- Thank you very much.- Bye.
0:53:20 > 0:53:21All right, me.
0:53:21 > 0:53:24- I didn't expect to see you soon. - Oh, well.
0:53:25 > 0:53:28In sixth place, it's...
0:53:31 > 0:53:32..Michael.
0:53:34 > 0:53:38Michael, very creative cooking, as we expected.
0:53:38 > 0:53:40But we thought just too many elements.
0:53:40 > 0:53:41No problem, I appreciate that.
0:53:41 > 0:53:43Thank you so much for eating it.
0:53:43 > 0:53:45OK.
0:53:46 > 0:53:49- Hello there, losers.- BLEEP.
0:53:49 > 0:53:50In fifth place...
0:53:52 > 0:53:54..it's...
0:53:54 > 0:53:57Adam.
0:53:57 > 0:54:00We thought it was really fine cooking,
0:54:00 > 0:54:01but not quite a banquet dish.
0:54:01 > 0:54:03Thank you very much.
0:54:03 > 0:54:04Bye.
0:54:05 > 0:54:08"Just not quite a banquet dish." Which is fair enough.
0:54:08 > 0:54:09So I can take that.
0:54:09 > 0:54:12- It is tough, isn't it? - Yeah, I know, it is.
0:54:13 > 0:54:15In fourth place, it's...
0:54:17 > 0:54:19..Josh.
0:54:19 > 0:54:22Josh, your fellow chefs had you second.
0:54:22 > 0:54:23And it is no doubt that
0:54:23 > 0:54:25your dish was a joy to eat.
0:54:25 > 0:54:27But it just lacked drama
0:54:27 > 0:54:29and razzmatazz.
0:54:29 > 0:54:30Thank you.
0:54:33 > 0:54:35Seriously?!
0:54:36 > 0:54:38THEY LAUGH
0:54:38 > 0:54:40Said it was delicious,
0:54:40 > 0:54:44- ate very well, but lacked drama. - Wow.
0:54:44 > 0:54:47There are three of you left.
0:54:47 > 0:54:49And I must tell you that we thought your dishes
0:54:49 > 0:54:51were absolutely wonderful.
0:54:51 > 0:54:56Ben, that pie was an absolute monster.
0:54:56 > 0:54:59It was a real joy to eat.
0:54:59 > 0:55:02Thank you very much. I am glad you enjoyed it.
0:55:02 > 0:55:05And, Matt, your goat dish was absolutely out of this world.
0:55:05 > 0:55:07- Really.- Thank you very much.
0:55:07 > 0:55:11And your presentation tells such a lovely and such an important story.
0:55:11 > 0:55:14- It was fantastic.- Thank you.
0:55:14 > 0:55:16Rich, your poussin was a real joy.
0:55:16 > 0:55:18It had theatre. It hit the brief perfectly.
0:55:18 > 0:55:22And most of all, it was absolutely delicious.
0:55:22 > 0:55:23Thank you very much.
0:55:23 > 0:55:26Well, we have thought long and hard about what to do.
0:55:26 > 0:55:29And our decision is this.
0:55:30 > 0:55:33We have decided to have one winner.
0:55:35 > 0:55:37THEY CLEAR THEIR THROATS NERVOUSLY
0:55:39 > 0:55:43So, the chef cooking the main course at the banquet will be...
0:55:51 > 0:55:52..Matt.
0:55:54 > 0:55:57- Brilliant, well done, buddy. - Well done.- Well done.
0:55:57 > 0:56:01- Amazing.- You've got clammy hands. - I have got clammy hands!
0:56:01 > 0:56:03How do you feel, Matt?
0:56:03 > 0:56:05Quite emotional, I'll be honest.
0:56:05 > 0:56:07Thank you very much.
0:56:07 > 0:56:11It has just made my day, you know, to find out that it is going to be
0:56:11 > 0:56:13going to the banquet. Thanks so much.
0:56:13 > 0:56:17Ben, you must be a bit disappointed by that, but I don't think
0:56:17 > 0:56:22you should be because it was an absolute monument to pleasure
0:56:22 > 0:56:24and we all really enjoyed.
0:56:24 > 0:56:28I am really pleased and proud to be here, you know,
0:56:28 > 0:56:30starting in this position.
0:56:30 > 0:56:34Matt's dish, we all agreed, unbelievable.
0:56:34 > 0:56:36It was fantastic cooking.
0:56:36 > 0:56:38And a truly banquet-worthy dish.
0:56:41 > 0:56:42Rich,
0:56:42 > 0:56:43very bad luck, mate.
0:56:43 > 0:56:44How do you feel?
0:56:44 > 0:56:47Um, really good, really good. I think
0:56:47 > 0:56:50I knew deep down Matt deserves to be at the banquet.
0:56:50 > 0:56:54And the minute we all saw it, it has to be there. So...
0:56:54 > 0:56:55Congratulations to Matt.
0:56:55 > 0:56:57Thank you.
0:56:57 > 0:57:02You know, Matt, your goat dish was faultless on all fronts.
0:57:02 > 0:57:05- So you got tens across the board from us.- Wow.
0:57:05 > 0:57:09And you got tens across the board from all the chefs.
0:57:09 > 0:57:12It's extraordinary.
0:57:12 > 0:57:16- Matt, your dish was outstanding. See you at the banquet.- Thank you.
0:57:16 > 0:57:19I think they should buy you a very big drink.
0:57:19 > 0:57:21We will do.
0:57:26 > 0:57:29Well, guys, what is going on? Are you on a shortlist?
0:57:29 > 0:57:30Is it three or two or...?
0:57:32 > 0:57:35It is just one, Jak. Straight through to the banquet!
0:57:35 > 0:57:38CHEERING AND APPLAUSE
0:57:38 > 0:57:40That is so good!
0:57:40 > 0:57:42We are just really happy that, you know,
0:57:42 > 0:57:45the judges made the right decision today, definitely,
0:57:45 > 0:57:46to put you straight through.
0:57:46 > 0:57:49The story behind it and everything, it was just fantastic.
0:57:49 > 0:57:52- You should be really proud.- It is quite an emotional thing for me.
0:57:52 > 0:57:54It's kind of hitting me now.
0:57:54 > 0:57:56Aw!
0:57:56 > 0:57:58Well-deserved.
0:57:58 > 0:57:59Thank you very much.
0:58:01 > 0:58:04An unbelievable feeling. You know, that is what I came here to do.
0:58:04 > 0:58:07And then to do it with, you know,
0:58:07 > 0:58:09tens across the board is just unbelievable.
0:58:09 > 0:58:11- Hello, Mother.- 'Hello.'
0:58:11 > 0:58:13They have put me straight through to the banquet.
0:58:13 > 0:58:15'Oh, Matthew!'
0:58:15 > 0:58:19The fact that it is the first dish in the history to go
0:58:19 > 0:58:24straight to the banquet, you know, I think they must've liked it.
0:58:24 > 0:58:27- 'That is so wonderful!' - It's quite good, isn't it?
0:58:27 > 0:58:30'I am so pleased and I am so proud of you.'
0:58:30 > 0:58:31- Thank you very much.- 'Aw!'
0:58:32 > 0:58:35SHE LAUGHS